Tomatoes in Winter

Getting tomatoes with any real tomato flavor during the winter months is next to impossible. I usually rely on canned for any application where the tomatoes are cooked anyways. But when it comes to things like salads, canned tomatoes just won’t do.I borrowed this technique from Ina Garten , the “Barefoot Contessa” author and TV personality.

Roasting plum or Roma tomatoes gives them a great taste and still makes them presentable with other raw ingredients such as lettuces, mixed greens, fresh mozzarella cheese or antipasti components.

Preheat an oven to 350 degrees. Cut the tomatoes in half and seed them. I use my thumbs for this and push the seeds out into a bowl or the sink. Place the tomato halves cut side up on a baking sheet, sprinkle with salt, pepper, some chopped garlic, add splash of olive oil and some balsamic vinegar. Roast the tomatoes for 30 minutes.

I served them with a simple arugula salad dressed with lemon juice, olive oil, salt and pepper. I’ve also used them in a classic tomato, mozzarella and basil salad and on a Margherita pizza.